Did you know that sugar is actually a powerful metabolic food that feeds every cell in your body? The biggest problem though, is that we all eat it incorrectly, then blame the sugar for being bad for us. Anyway, that’s a thought bubble for another post!
So for those who still allow a little sugar in your life, here is a super easy light sweetened condensed milk ice cream that easily trumps store bought chemical-filled options, and tastes amazing!
The original recipes all over the internet made this with heavy cream, which they whipped up then added the sweetened condensed milk but they had a lot of comments proclaiming it to be too rich and sickly.
Now anyone who follows the Dr Ray Peat theories of nutrition, knows that he advocates for lots of milk a day to ensure you get your RDA of calcium and to achieve this and not be overweight, he recommends low fat or skim milk.
I couldn’t actually find a milk sorbet recipe that did this except for this one, which used water!
So I thought if water can taste good, then low fat milk can do it too. And so it does – spectacularly.
Light sweetened condensed milk ice cream
What’s in it…
1 x 400g can sweetened condensed milk – skim
3 cups skim milk – (0.5%) pasture fed
1 tsp vanilla extract
¼ tsp salt
How you do it…
In a saucepan, add the milk, vanilla and salt. Start to heat the mixture on medium heat stirring a couple of times.
Then slowly pour in your sweetened condensed milk and keep stirring until the mix heats to simmering.
Take off the heat.
Now if you have an ice cream maker – by all means put it in that.
However if you don’t, then pour into a long flat lunchbox or plastic container – as the flatter you can make the mix, the quicker it freezes and then it’s easier to scoop out.
If the container is too tall, it will still work, but be more difficult.
If you can, mix it a couple of times as it is freezing. (If you forget or can’t be bothered then don’t worry about it too much.)
After freezing for 4 hours or overnight, leave on the bench for about 5 mins then scoop and serve.
Now it does have a few ice crystals in it, but I don’t mind this as it still tastes amaze-balls and I’m just happy to be having my scoop of ice cream every day!
However if you hate it, here is a solution….
Another trick I tried in my 3rd batch of making this, I left the frozen batch out on the bench for about half an hour and it started to melt. So I thought I would see what happened if I put it all in a food processor and give it a bit of a whiz and then freeze it again. Well, it just came out even smoother with no ice crystals in it. So if you or your family are fussy about that, then that’s how you do it.
Ideally if you were a super whiz in the kitchen and had time, you might like to make your own SwCM, so you know where the milk came from and even make it with honey if you wanted – that won’t be me any time soon – but just in case it’s you, here is a link to a recipe.
So the sky’s the limit once you get the basic vanilla down – I’m thinking maybe Choc Chip with PB fudge or Mango Ripple? Oh my!
Enjoy and feed those healthy hormones with sugar and nutrients!